Tuesday, November 20, 2012

Turkey Brine

 This is my classic turkey brine which I use each year.  If you have never brined your turkey, you really should try it.  It adds lots of flavor and makes the meat very moist.

 Into a very large pot, pour 2 gallons of water and 4 cups of apple cider.


 Add 2 cups of kosher salt.  If you don't have kosher salt, lower the amount of regular salt to 1-1/4 cups.


 Add 2 cups of brown sugar.

Add 4 bay leaves, a bunch of rosemary and thyme and some sage leaves.  Add the peel of 1 orange, bring it to a boil and whisk until the sugar is dissolved.  Let this cool completely and then add your turkey.  I, of course, forgot to take a pic of the turkey in the brine. If the turkey is not covered by the brine, dip a cloth in the brine and cover the turkey with it.  Brine your turkey at least 24 hours in advance or up to 2 days.  Turn the turkey in the brine at least once a day.  I roast my turkey, unstuffed, at 450 for 20 minutes.  Then I turn the heat down to 325 degrees and roast the turkey until the internal temperature reaches 170 degrees.  For a 20 pound bird it will take about 7 hours.   I roast the turkey breast side down.

If you have time, please send Bev good wishes by clicking on this link.  She is in the hospital getting a feeding tube:  https://www.centralbap.com/portal/site/centralbap/menuitem.058988f668cec8f6c9306d28fa8320a0/?vgnextoid=9dab07441b19d110VgnVCM100000af38020aRCRD&vgnextfmt=default

9 comments:

Patty Woodland said...

Did you know you can buy canning/pickling salt and it's the same as Kosher salt except without all the religious/dietary precautions and it's much cheaper?

Tip for the day.

thecottagebythecranelaketwo said...

To be honest, I thought all salt was kosher :-) What's the difference?

This I guess could be used to any kind of bird? It's a must try next time I cook bird in the oven!

Have a great day!
Christer.

Kelly said...

I have never brined at turkey. We are taking 2 of our toms tomorrow. One we will take to Sue's, my daughter, the other I will have to brine. I bet it does make it so moist. Much Love.

greekwitch said...

All the turkey stuff is great but all i can think after i saw this cake is chocolate. I wish i could hate chocolate like you but this is not the case. That thing looked amazing! While i type the saliva in my mouth keeps building up, while i remember the layers and between them the rasberry jam. Because of that photo i thought i d make some cocoa cookies and they were fine but not chocolaty enough. I wish i lived next door to you soo bad!!
You are a frickin GENIOUS!

Nellie said...

I would have thought you would be brining your turkey.:) It must be fantastic!

Also, hopefully I sent Bev a message. Thank you for the update on her condition.

Guillaume said...

I never knew salt could be cosher.

Ina in Alaska said...

Thanks for the link for Bev.


I am heartsick. This is so unfair.

PS Halle made a Diva Declaration over on my blog......

Debra She Who Seeks said...

I left a Thanksgiving message for Bev on her blog -- couldn't use the hospital ecard route because I don't know her last name. I know she'll be receiving good wishes from all over the blogosphere.

Debra She Who Seeks said...

Thanks for your advice, Joyce. I will send an eCard with best wishes. And I'm sending best wishes to you too at this distressing time.